Biscuits and sausage gravy from the 2.5 qt. Lodge, combo cooker.
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Biscuits and sausage gravy from the 2.5 qt. Lodge, combo cooker.
Attachment 345360
Quote:
Originally Posted by outback
What a great idea, I made Biscuits & Gravy last Sunday, but did not think of using the Combo cooker, going to try it next time
It was a first for me, too. I'll tell ya...biscuits were just as golden brown on the bottom, as the top's.
Definitely the best so far, will do it again.!
Did you pre-heat the pan in the oven for the biscuits?? Just wondering------------:shrug:Quote:
Originally Posted by outback
Locve those combo cookers. Have that one and use it almost every day. Also have the dutch oven combo cooker which is a perfect size for stews for a family of 6 and for baking bread.Quote:
Originally Posted by outback
Nope. I did wonder if it was going to be a problem, but didn't seem too. Though the cooker never leaves the stove top, so it wasn't exactly cold, either. But they did have to bake a little longer, than when seperated on a baking sheet.Quote:
Originally Posted by cudarunner
That's the next one on my list. How many QTS. is yours. I've been thinking about the 6.5 Qt. Dutch oven, but I rarely make that much of anything in that quantityQuote:
Originally Posted by DZEC
6.5 QTQuote:
Originally Posted by outback
Leftover stew always tastes better the next day, so I make lots.
It’s also the perfect size for baking no-knead dutch oven bread. I preheat the lid in the oven, put the dough on it and put the main part of the pot over it to bake. Haven’t burned my arms doing that way, but did a few times trying to lower the dough into heated the big pot.
Found in an abandoned house clean out. Based on the state of the pan and the house I decided it needed to be stripped and re-seasoned. The place was not fit for pigs. Nice pan though; old 3 notch #5 Lodge.
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Stripped it with oven cleaner then used a rotary wire brush to get the last few stubborn spots. Scrubbed it well with stainless scrub pad and scouring powder and a final wash with Dawn.
Then into the oven for 3 new coats of lard seasoning
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Finished product looks pretty good I think.
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Should be good for a few more centuries now.
French toast alla challah bread tonight.
Best thing about making this kind of bread is day old makes the best French toast, period.
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It’s a sweet, dense bread with an egg brushed crust to begin with, so it hold up to a really long soaking in the French batter and makes for a terrific dinner, served with pea meal bacon and maple syrop.
Let it snow, I’m ready!
